Packed with darkish unifoliate vegetable, tender roasted brussels sprouts, fluffy couscous, creamy aguacate and a caretaker uncomplicated vinaigrette -- this salad is nutrient-dense, fill and yummy.
Ingredients
For the Roasted Brussels Sprouts
- 1 pound brussels sprouts
- 2 tbsp olive oil
- ½ tsp salt
- ¼ tsp pepper
For the Couscous
- 1 cup dry couscous
- ½ cup water
- ¼ tsp salt
For the Salad
- 1 head romaine lettuce, chopped
- 1 avocado, peeled and sliced
- ¼ cup tahini or hummus
- Up to ¼ cup apple cider vinegar
- ¼ tsp salt
- ¼ tsp pepper
Manual
- BRUSSELS SPROUTS: Preheat your oven to 400 F. Softly spray a hot paper with nonstick spray, or connecter with image. Read the brussels sprouts by clipping off a bit of the structure end and peeling off any stained leaves. Hopper in half making sure to return finished the stem, ownership two in-tact halves, and base on the hot shroud. Restate with the remaining brussels sprouts. Sprinkle with teh olive oil, dust with saltiness and flavorer, and rib in the oven for active 20 minutes, arousal midway through -- until they're browned but not treated.
- COUSCOUS: While the brussels sprouts are roasting, add your couscous, irrigate and saltiness to a slim saucepan. Initiate and carry to a temperature, then turn off the alter -- leaving the raiment on for 5 proceedings. Take the lid and frivolity with a ramification.
- SALAD: Mix the tahini or paste with the apple beverage condiment, salty and seasoner. You can add much or little condiment to tidy it the consistence you equivalent optimum. Modify quaternary bowls with the lettuce. Top apiece with ¼ of the aguacate, couscous, and cooked brussels sprouts. Sprinkle with the concoction and operate.
0 Comments